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Lemon Curd Recipe

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This recipe for Lemon Curd, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs
2 Egg Yolks
1/2 C. unsalted Butter, cut up
3/4 C. Granulated Sugar
2 Tbsp. Brown Sugar
1/2 C. Lemon juice
pinch Salt

Directions:
Directions:
Combine all ingredients in the top of a double boiler or in a large heatproof bowl set over (not in) a pan of boiling water. Cook over high heat, beating constantly with a whisk until the mixture is the consistency of thick honey, about 15-20 minutes.
Pour into 2 sterilized (see below), 1/2 pt. jars; cover tightly. Or let cool to room temperature and transfer to a tightly covered container. Refrigerate for up to 2 weeks in the sterilized jars or up to 5 days in the covered container.

Sterilizing jars: Wash and sterilize jars, their lids, and screw bands by boiling them in a pan of water for 10 minutes. As soon as the curd is ready, remove one jar at a time from water (using jar grippers, if you have them), and fill jar with curd leaving a 1/4-inch head space. Wipe the rim clean with a damp clean cloth, place lid on top and screw band in place.

Personal Notes:
Personal Notes:
Okay, okay...I know you can buy this in the store and this sounds like a lot of puttsing around. But give it a try, your scones and your guests will thank you for the extra effort!

 

 

 

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